Recipes from The Berry Patch - June 9, 2008 Newsletter - Printable Version

Blue and White Cornbread

Dry Ingredients

:In a large mixing bowl, combine:1 cup all-purpose flour
1 cup white cornmeal (use more if your taste desires)
1 Tbsp baking powder
1 tsp salt
1 cup blueberries

Wet Ingredients:

In a medium mixing bowl, combine:1 beaten egg
1 cup milk
½ cup oil

Mix the wet and dry ingredients until just uniform.  Spoon the mixture into a greased baking pan (medium oval casserole, 8” x *8” baking pan, or equivalent), and bake for 23 to 25 minutes at 425 degrees.  For thicker bread, use a smaller pan.

Blueberry & Sausage Bake

Ingredients:2 cup all purpose flour
1 tsp. baking powder
½ tsp baking soda
½ cup margarine
¾ cup sugar
¼ cup brown sugar, packed
2 eggs
1 cup sour cream
1 lb. ground sausage, browned & drained
1 cup blueberries

Cooking instructions:Cream margarine and sugar in a large bowl until light and fluffy.  Add eggs.  Mix flour, baking powder and baking soda together in another bowl.  Add flour mixture into the creamed margarine and sugar mix alternately with the sour cream.  Gently fold in the browned sausage and blueberries.  Pour mixture into an ungreased 13” x 9” pan.  Bake at 350 degrees for 35 to 40 minutes.  Serve with warm blueberry sauce.

Blueberry Sauce

½ CUP SUGAR
2 Tbsp cornstarch
½ cup water
2 cups blueberries
½ tsp fresh lemon juice.Combine sugar and cornstarch in a medium saucepan.  Add water and blueberries.  Heat on medium heat, stirring continuously until thickened and bubbly.  Remove from heat and add lemon juice.  Serve over the blueberry and sausage bread.This bread can be prepared at night and refrigerated for baking in the morning.